Serves 4 2 pounds diced lamb 2 tablespoons ghee, olive oil, lard or pastured butter 1 large brown onion, diced 2 large carrots, peeled and diced 1 red pepper (capsicum), diced 1 cup drained canned tomatoes, chopped 4 cloves garlic, diced 1/3 cup pitted olives, diced 4 sprigs fresh thyme (or 1 teaspoon dried thyme) 1 teaspoon ground cumin 1/3 cup balsamic vinegar 2/3 cup water Sea salt and black pepper Preheat the oven to 325ºF. Place a large, oven proof dutch oven on the stove on medium heat and melt the 2 tablespoons of oil or fat. Sprinkle salt and pepper on the lamb and then brown it in the dutch oven. You may need to do this in two batches. Remove the lamb onto a plate. Add the onion and garlic to the dutch oven and cook, stirring until softened. Add all remaining ingredients, stir and cook for approximately 2 minutes. Place the dutch oven into the oven and cook for approximately two hours. The cooking time will depend on the cut of lamb you have chosen to use, so it’s best to check it after an hour and a half.